Ingredients for making 2 dozen miniature shrimp puff pastries.
Pastry Ingredients
1 cup all-purpose flour
½ cup butter, cut into pieces
6 tbsp light cream cheese
Filling
2 cups shrimp, deveined and shells removed, cut in to cubes
2 tbsp butter
¾ cup onion, finely chopped
3 cloves garlic, chopped
2 tbsp fresh parsley, chopped
1 cup water
1.5 tbsp flour
Salt and Pepper to taste
Making a Shrimp Puff Pastry Appetizer
Preheat the oven to 190 C/375F.
Preparing the Pastry
In a mixer, combine flour, butter and cream cheese.
Mix until dough forms a ball and cleans the sides of the bowl.
Wrap dough in plastic wrap and chill for 15 minutes.
Prepare the Filling
Add butter, onion and garlic and parsley to the pan on stove top. Saute for 2 to 3 minutes.
Add the shrimp, along with some salt and pepper and mix together. Saute for another 1 minute.
Combine cool water with flour until you have a smooth milky mixture.
Add the flour water mixture to the pan, stir together a few times and put aside to cool before filling cups.
Assembling the Shrimp Puff Pastry
Remove dough from the fridge and shape dough into 2 dozen 1-inch balls. Place each in a paper-lined or greased miniature (1 ¾”-inch) muffin cup. Press dough on bottom and sides of each cup.
Getting the Scalloped Edge along Pastry
Alternatively, to get the scalloped edge on the mini pastries, remove the dough from the fridge and roll out.
Use a cookie cutter with a scalloped edge and cut out circle shapes. The cookie cutters need to be larger than the diameter of the muff cups.
Press the dough circles into the muffin cups.
Adding the Filling
Preheat oven to 180 C/365F.
Scoop 1 tbsp of the cool shrimp filling and place inside each cup.
Bake for 25 minutes or until golden brown and filling is set. Cool in pans on a wire rack before serving.
(Thank you: sustainmycookinghabit.com)
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